We are all in agreement that these are the very best hamburger buns EVER, and Amy believes that nothing we make smells better straight from the oven. If your burger is juicy (as it should be), these will hold together until (approximately) the second to the last bite, but they are soft, not hard. The bits of cheese and scallion throughout the buttery egg-rich buns provide just a hint of flavor, making them great with any filling (Bluescreek ham, Swiss cheese and tomato is a favorite with those of us working on Saturdays.) The size is for hamburgers or other sandwiches, but by special order, we can make them any size from two-bite to large enough for a ten pound hamburger (we did this for a tailgater)! These rolls keep very well in plastic. Saturdays only, except by special order.

Cheddar-Scallion Rolls